Save A fresh, wallet-friendly Mediterranean snack platter featuring creamy homemade hummus, warm fluffy pitas, and crisp veggie sticks—healthier and cheaper than store-bought!
I first learned to make hummus and pita from scratch at a weekend cooking class. The homemade version is unbelievably smooth, and everyone is always impressed by the fluffy pitas. The veggie sticks add crunch, color, and freshness to every bite.
Ingredients
- For the Hummus: 1 1/2 cups (250 g) cooked chickpeas (or 1 can, drained and rinsed), 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon), 1/4 cup (60 g) tahini, 1 small garlic clove (minced), 2 tbsp (30 ml) extra-virgin olive oil (plus more for serving), 1/2 tsp ground cumin, 2, 3 tbsp (30, 45 ml) cold water, 1/2 tsp sea salt
- For the Homemade Pita Bread: 2 cups (250 g) all-purpose flour (plus extra for dusting), 2 tsp instant dry yeast, 1 tsp sugar, 3/4 cup (180 ml) warm water, 1 tbsp olive oil, 1/2 tsp salt
- For the Veggie Sticks: 2 large carrots (peeled and cut into sticks), 1 cucumber (cut into sticks), 1 red bell pepper (cut into strips), 1 yellow bell pepper (cut into strips), 1 cup (100 g) cherry tomatoes
Instructions
- Prepare the Hummus:
- In a food processor, combine tahini and lemon juice. Process for 1 minute until creamy. Add olive oil, minced garlic, cumin, and salt. Process for 30 seconds. Add chickpeas and process for 1 minute. Scrape down sides, add 2 tbsp cold water, process until smooth and fluffy. Add more water if needed for consistency. Taste and adjust salt or lemon as needed. Transfer to a bowl, drizzle with olive oil, and optionally sprinkle with paprika or sesame seeds.
- Make the Pita Bread:
- In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms. Knead on a floured surface for 5, 7 minutes until smooth. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour. Preheat oven to 475°F (245°C). Place a baking stone or tray inside to heat. Punch down dough, divide into 6 balls, and roll each into a 1/4-inch (0.5 cm) thick circle. Place on hot baking tray and bake 3, 4 minutes until puffy and just golden. Cover baked pitas with a clean towel to keep soft.
- Prepare Veggie Sticks:
- Wash and cut vegetables into sticks or strips. Arrange on a platter.
- Serve:
- Arrange hummus in a bowl, surround with warm pita bread (cut into wedges) and veggie sticks.
Save 
Save Our kids love shaping their own pita dough balls, and everyone gathers around to dip veggies into the hummus. Sharing this platter brings Mediterranean sunshine to our table, and leftovers never last long.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
This recipe contains gluten (from pita bread) and sesame (from tahini). If using canned chickpeas, check labels for traces of soy, and verify tahini for nut cross-contamination.
Nutritional Information
Per serving: Calories 260, Total Fat 8 g, Carbohydrates 39 g, Protein 9 g
Save 
Save Serve your DIY hummus platter fresh for best taste, and don&t forget extra olive oil for drizzling. Enjoy with friends or pack for picnics.
Recipe Questions
- → How can I achieve extra creamy texture in the hummus?
Peeling the chickpeas before blending helps achieve a smoother, creamier texture by reducing graininess.
- → What is the best flour to use for homemade pita?
All-purpose flour works well for soft and fluffy pita, but whole wheat flour can be used for a denser, heartier bread.
- → How long should I let the dough rise for pita bread?
Letting the dough rise for about 1 hour in a warm area allows the yeast to activate and creates light, puffy pita when baked.
- → Can I add flavors to the hummus?
Yes, adding smoked paprika, roasted garlic, or a drizzle of olive oil enhances the flavor profile of the hummus.
- → What vegetables work best as crunchy sticks?
Carrots, cucumbers, and bell peppers are great choices due to their firm texture and fresh taste.